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Category: Chicken
Prep Time: Cook Time: Total Time: 1 1/2 hrs
6 bone in chicken thighs, or breast (about 4 lbs)
1 Tbsp olive oil
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp black pepper
4 tablespoons flour
1 1/2 cups chicken or beef stock
Salt and pepper to taste
1. Preheat the oven to 400 degrees
2. Rub olive over the chicken thighs evenly.
3. In a small bowl whisk together the paprika, granulated garlic, onion powder, salt, and pepper.
4. Rub the spice mixture evenly over the chicken thighs.
5. In a medium bowl whisk about 1/4 cup of stock with the flour until smooth then add in the rest of the stock.
6. Pour the gravy into a 9x13 baking dish and carefully place the chicken thighs into the gravy.
7. Bake uncovered for 45-50 minutes or until internal temperature reaches 165 degrees.
8. Remove chicken to a plate and whisk the gravy until smooth.
9. Add salt and pepper to taste.
Notes
Chicken-I use skin-on chicken thighs, chicken legs also work great or a combination.
Stock- Both chicken and beef stock work great. Chicken stock will have a lighter-colored gravy.
When I use chicken stock, If the gravy is too thick whisk in a couple of Tbsp of hot water to thin it out.
If the gravy comes out too thin. Remove the chicken to a platter and place the dish back into the oven to cook for another 5 minutes to thicken.
Recipe Source: butteryourbiscuit.com
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Chicken And Gravy - Southern Baked
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Category: Chicken
Prep Time: Cook Time: Total Time: 1 1/2 hrs
6 bone in chicken thighs, or breast (about 4 lbs)
1 Tbsp olive oil
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp black pepper
4 tablespoons flour
1 1/2 cups chicken or beef stock
Salt and pepper to taste
1. Preheat the oven to 400 degrees
2. Rub olive over the chicken thighs evenly.
3. In a small bowl whisk together the paprika, granulated garlic, onion powder, salt, and pepper.
4. Rub the spice mixture evenly over the chicken thighs.
5. In a medium bowl whisk about 1/4 cup of stock with the flour until smooth then add in the rest of the stock.
6. Pour the gravy into a 9x13 baking dish and carefully place the chicken thighs into the gravy.
7. Bake uncovered for 45-50 minutes or until internal temperature reaches 165 degrees.
8. Remove chicken to a plate and whisk the gravy until smooth.
9. Add salt and pepper to taste.
Notes
Chicken-I use skin-on chicken thighs, chicken legs also work great or a combination.
Stock- Both chicken and beef stock work great. Chicken stock will have a lighter-colored gravy.
When I use chicken stock, If the gravy is too thick whisk in a couple of Tbsp of hot water to thin it out.
If the gravy comes out too thin. Remove the chicken to a platter and place the dish back into the oven to cook for another 5 minutes to thicken.
Recipe Source: butteryourbiscuit.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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